These Persian Raisin Cookies officially settle one of the biggest cookie debates of all time: whether raisins in cookies is a good idea or a bad idea. The ruling? It’s a great idea! Shirini Keshmeshi are typically eaten during Persian New Year and are soft in the center, crispy along the edges, and delicious everywhere.
This recipe uses brewed tea to imbue a ton of rich earthy flavor. Be sure to compost your tea leaves after so they don’t end up breaking down in the landfill.
Makes about 48 small cookies